Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:
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Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) The students in this course can introduce themselves and their families and talk about their neighbourhood, hobbies, skills and what they like or dislike in English.
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2) The students in this course can talk about their experiences in the past and ask questions in target language.
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3) The students in this course can understand and opine on an A1 level text they read.
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4) The students in this course can understand simple spoken commands in a game or sport and basic factual statements.
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5) The students in this course can follow short, simple written directions (e.g. to go from X to Y), understand short written notices, signs and instructions with visual support.
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6) The students in this course can use some very basic words to ask for food and drink; name very common forms of transport; ask for and give a phone number; say their own age and ask someone about their age; ask someone what their job is and establish basic social contacts with simple, polite greetings and farewells.
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Skills
(Describe as Cognitive and/or Practical Skills.)
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1) The students in this course can understand short, simple messages on postcards, emails and social networks.
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2) The students in this course can follow speech which is very slow and carefully articulated, with long pause and simple, everyday transactions (e.g. shopping and eating out) if carried out slowly and clearly.
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Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
1) |
Grammar: Comparatives and Superlatives.
Reading: Read an article about a bike tour across Asia.
Vocabulary: Travel adjectives and Places.
Speaking & Listening: Talk about how you like to travel
identify; Plan and talk about a long journey; Listen to people talk about how they like to travel.
Writing: Check and correct information about a holiday. |
Focus on Grammar Student's Book
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2) |
Grammar: Giving directions.
Vocabulary: Places.
Speaking & Listening: Describe part of a town/city you know; watch an extract from a travel show about Hong Kong.
Writing: Compare two holiday resorts
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Focus on Grammar Student's Book
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3) |
Grammar: Present continuous.
Reading: Read research about language people use on social networking sites.
Vocabulary: Verbs + prepositions; Appearance.
Speaking & Listening: Talk about what people are doing; Describe people’s appearance; Listen to people talk about actors.
Writing: Improve your use of pronouns; write comments on a photo.
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Focus on Grammar Student's Book
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4) |
Grammar: Recommending.
Vocabulary: Types of film.
Speaking & Listening: Ask for and give recommendations; Watch an extract from a BBC programme about changing shopping trends.
Writing: Compare online shopping and street shopping.
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Focus on Grammar Student's Book
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5) |
Reading: Read an article about Mexico City’s EcoBici.
Vocabulary: Adjectives; Transport collocations.
Speaking & Listening: Talk about transport in different cities and types of transport; Listen to a man talk about travelling for free.
Writing: Write a paragraph comparing travelling by plane and travelling by train as well as the advantages of a means of transportation.
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Focus on Grammar Student's Book
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6) |
Grammar: Apologizing.
Vocabulary: Excuses.
Speaking & Listening: Apologize for being late; Listen to a woman talk about her problems getting to work.
Writing: Write a story using linkers; Write advantages of living in a city / a village. |
Focus on Grammar Student's Book
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7) |
Grammar: be going to; would like to and will.
Reading: Reading an article about nature’s dangers.
Vocabulary: Phrases with "get".
Speaking & Listening: Talk about your future plans/wishes; Listen to a radio interview with lottery winners.
Writing: Improve your use of linkers and write a short story.
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Focus on Grammar Student's Book
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8) |
Midterm |
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9) |
Grammar: Making suggestions.
Vocabulary: Art and culture.
Speaking & Listening: Make and respond to suggestions for a day out; Describe unusual weather; Watch an extract from a documentary about the wettest place in Europe. |
Focus on Grammar Student's Book
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10) |
Grammar: Should/ shouldn’t.
Reading: Read and article about multi-tasking.
Vocabulary: Adverbs of manner; The body; health.
Speaking & Listening: Talk about what to do when you don’t feel well; Listen to a radio programme about colds and flu.
Writing: Make your stories more interesting with adverbs.
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Focus on Grammar Student's Book
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11) |
Grammar: Offering to help.
Vocabulary: Verbs of movement.
Speaking & Listening: Talk about diets; Listen to situations where people offer to help; Watch an extract from a documentary about fat and sugar. |
Focus on Grammar Student's Book
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12) |
Grammar : Revision
Vocabulary: Prespositions.
Writing: Write a paragraph on “What are the ways to be successful at work / at school”. |
Focus on Grammar Student's Book
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13) |
Grammar: Telephoning,
Reading: A short story.
Vocabulary: Telephoning expressions.
Speaking & Listening: Say telephone numbers; A frightening experience; Listen to phone conversations; Watch an extract from a documentary about sharks.
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Focus on Grammar Student's Book
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14) |
Revision of Units 7- 12 |
Focus on Grammar Student's Book
& Worksheets prepared by the instructor
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(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
1) |
It has basic knowledge required by culinary art. |
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1.1 Has knowledge about the theories, facts, concepts and principles related to the field. |
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1.2 Have basic knowledge and background on basic cooking and service techniques. |
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1.3 It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process. |
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1.4 Learn important principles about domestic and foreign kitchens. |
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1.5 Knows the basic principles of certain cuisines of the country and the world. |
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2) |
to know all the processes related to food and beverage production from the purchasing stage to the presentation stage and to solve the problems that may arise in these processes. |
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2.1 Gıda hijyeni, satın alma ve depolama ilkelerini açıklar. |
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2.2 Have basic knowledge about management of food and beverage companies and organizations. |
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3) |
To plan the physical environment related to the kitchen, to recognize, use and protect the equipment, tools and technologies. |
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3.1 It prepares the food and beverage demands of the guests in the institution where it works. |
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3.2 Applies sanitation and safety rules in the kitchen. |
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4) |
For a half-year, it applies theoretical knowledge that it learns in business life |
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4.1 Experience all processes in business life. |
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4.2 It takes part in activities related to the field of education in a company operating in its field. |
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4.3 Compares theoretical knowledge with practice. |
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4.4 They compile the knowledge and experience gained in the field. |
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5) |
S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field. |
5 |
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5.1 Acquires competency of analyzing and solving the problems. |
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5.2 Has ethical and social responsibility awareness. |
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5.3 Takes responsibility as a team member in the works and transactions related to the field. |
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5.4 He is aware of written, verbal communication and interaction. |
5 |
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5.5 It follows the developments in advanced technologies and digital transformation. |
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5.6 Gains awareness of lifelong learning. |
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5.7 Has awareness of citizenship competence. |
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5.8 Evaluates the developments in the field with an entrepreneurial understanding. |
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5.9 Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English). |
5 |
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WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
Teaching & Learning Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Course |
14 |
4 |
56 |
Laboratory |
0 |
0 |
0 |
Application |
0 |
0 |
0 |
Special Course Internship (Work Placement) |
0 |
0 |
0 |
Field Work |
0 |
0 |
0 |
Study Hours Out of Class |
10 |
1 |
10 |
Presentations / Seminar |
0 |
0 |
0 |
Project |
0 |
0 |
0 |
Homework Assignments |
28 |
1 |
28 |
Total Workload of Teaching & Learning Activities |
- |
- |
94 |
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
Assesment & Evaluation Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Quizzes |
2 |
1 |
2 |
Midterms |
1 |
1 |
1 |
Semester Final Exam |
1 |
4 |
4 |
Total Workload of Assesment & Evaluation Activities |
- |
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7 |
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
101 |
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
4 |